National Eggnog Day

Happy Christmas Eve. Don’t you love how grocery stores are stocked with eggnog between Thanksgiving and New Years? Ever try to make your own? Well, here are three recipes. First be aware that drinking raw eggs have all kinds of risks so take care if you are pregnant or have auto-immune or other health issues. The third recipe has a manner to address that, so read carefully. The other two deal with it alcohol.

First a recipe written by and used by good old George Washington:


“One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry
—mix liquor first,
then separate yolks and whites of 12 eggs,
add sugar to beaten yolks,
mix well.

Add milk and cream, slowly beating.
Beat whites of eggs until stiff and fold slowly into mixture.
Let set in cool place for several days.
Taste frequently.”

Yes, “Taste frequently.” And now one I have made myself, it is delicious and very rich:

Egg Nog


  • 6 large eggs
  • 1 quart whipping cream
  • 1 cup superfine sugar
  • salt
  • 1 cup Brandy or Rum, optional


  1. Beat eggs till foamy
  2. Mix in cream.
  3. Add sugar, salt & alcohol if desired.
  4. Chill well, sprinkle with nutmeg
  5. SOURCE: traditional


And finally one from The Old Farmer’s Almanac with a method to address the raw egg issue:

Eggnog (Non-Alcoholic)

This homemade non-alcoholic eggnog recipe is a rich and creamy holiday drink for both adults and children.
From the recipe author: “This recipe has been served by my grandmother every Christmas that I can remember. I’m spoiled on it now and cannot tolerate commercial eggnog. Enjoy!”


  • 4 scoops of vanilla ice cream
  • 2 cups of milk or cream
  • 3 eggs
  • 1/2 cup sugar
  • 2 tablespoons vanilla extract
  • 2 tablespoons nutmeg
  • 2 tablespoons cinnamon


Put all ingredients into a 2 quart (or larger) blender pitcher. Blend until mixed thoroughly. Serve or store in the refrigerator. Sprinkle extra nutmeg on top! SOURCE: The Old Farmers Almanac

Note: We have always made as above. However, for those concerned about raw eggs, you may add a couple extra steps: Whisk only the eggs, sugar, and milk together in a 3- to 4-quart pan. Place pan on low heat for 45 to 60 minutes until the temperature reaches 160° F and the mixture thickens enough to coat the back of a spoon. Refrigerate for 4 hours to chill, then blend with remaining ingredients


So enjoy some egg nog, boozy or not, low fat or full fat, have some fun!

As always you can find more at and on Twitter @walterthinnes

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